Quick intro presentation of food styling
https://docs.google.com/presentation/d/14tn_Tcjr5H_QZ21qhOzelAtO77rc70loDSgl3oA-l6c/edit?usp=sharing
My blogs gallery to see some example of food styling/ photography
Links for food styling tips and tools
Links for prop styling
This one’s a book
General tools every food stylist should have
8” Chef’s knife
3” paring knife
Tweezers (Sm. Med. L.)
Scissors and kitchen shears
Paper towel (bounty brand)
~3ea Large and small spray bottles
Blow dryer
Tampons
Fake ice
Induction burner (depending on the type of shoot)
Straws (a bunch)
Windex
Microplane
Ice cream scoops (Sm. Med. L.)
2-3 ea offset spatulas (Sm. Med. L.)
Bain marie
Peeler
Tongs
Rubber heatproof spatulas
Serrated knives (Sm. and L)
Straight (bread) knife
Thermometer
Wood spatula
Rulers
Bench knife
Cake comb
Reg. Towels (medium)
Piping tips
Piping bags
Sandwich bags (Sm. Med. L. Ex L.)
Rubber bands
Toothpicks
Metal and glass Bowls (Sm. Med. L.)
Pipettes or syringe
Band aid kits (with large wraps)
Brushes (Sm. Med. L. Ex L.)
Clear scotch tape (reg. and double sided)
Q-tips
Skewers
Palette knives (Sm. Med. L.)
Torch (mini and reg.) + backup gas refills
Pliers
Gloves (Sm. Med. L.)
Matches
Evain fine mist spray
Food and prop stylist get the most out of being out in the field, we often say the best way to learn in through experience and in this case when it comes to these two job that could not be any more true, majority of your skills in food/prop stylist come from field exposure to new task and circumstances.
Find a couple food style whose work you like and reach out to them for ways to start food styling, networking connections, etc.
Don’t be too fast to take a job with someone unless you have a contract signed by yourself and them detailing the job/jobs you’ll be doing with them.
Follow up with the person the day of the shoot, shoots get canceled or rebooked all the time.
Be a sponge and learn as much as possible but try not to do things outside of your specific job description, if you're on a set and someone ask you to do something clear it with your boss or have a conversation with your boss beforehand to establish if you can take “orders”, or task from others while working with them. (Example: often times culinary producers or set directors will try to get you to touch something up real quick for a shot if your boss (head stylist steps away) don’t touch anything your head stylist does without asking first)
Be ready for anything, this is a crazy tip… but when you start food styling you’ll understand things can go from 00 to 100 real fast, and you need to be able to adjust,adapt or fix things within moments sometimes.